FitSugar

Why Are Gluten-Free Diets So Popular?

Leta Shy — Wed, 26 Jan 2011 10:50:51 PST

Since I've resolved to eat more conscientiously and healthy, I decided to take this week to try an elimination diet, meaning going caffeine-, dairy-, alcohol-, and gluten-free, among other restrictions. So far my biggest struggles have been not having that much-needed cup of coffee in the morning and having much more limited lunch and dinner options, even at the salad bar. But I am also finding that while it's hard to go gluten-free, cravings-wise, the gluten-free diet's popularity means that it's not so tough finding acceptable food options at the grocery store or at restaurants.

Some people need to remove gluten from their diets because of gluten allergies or celiac disease, but it seems like this diet trend is growing more than the population of those with gluten sensitivities. More and more gluten-free products are lining the aisles at the supermarket, celebrities are swearing by the effects of going gluten-free, and even fast food has gotten in on the game.

Read on to find out why this diet is so popular.

Food Review: Morningstar Farms Chicken Patties

FitSugar — Tue, 01 Apr 2008 11:00:00 PDT

Although I'm not a full-fledged vegetarian, I do like to eat black-bean burgers, soy milk, and tempeh every once in a while because I like that they are cholesterol free. I never really go for meat alternatives that strive to look, taste, and feel like meat though, but since a good friend recommended Morningstar Farms Chik Patties, I reluctantly agreed to give them a try.

To see what I thought, just

Serving Size	1 patty
Calories	170
Total Fat	5g
Saturated Fat	.5g
Cholesterol	0mg
Sodium	480mg
Carbs	22g
Fiber	2g
Sugar	1g
Protein	10g

I've got to be honest. I wasn't expecting to like these one bit, but these vegetarian chik patties (made of a mix of soy and wheat gluten), were surprisingly good. I loved that the breaded outer layer was really crunchy and the inside was chewy and kind of shredded to make it look like real chicken (nice touch). The Italian herb seasonings were very flavorful and the overall texture was very much like a real chicken patty. As I was eating this as a sandwich, I was thinking about how good it would be in a chicken parm recipe.

Truthfully speaking, although I liked the way these tasted and the fact that each small patty contains 10g of protein, I probably wouldn't buy these again. Why? On the list of ingredients, it says "natural and artificial flavors from nonmeat sources." Um, gross. It also contains corn syrup and caramel color, which really surprised me. I guess it's a good reminder that you can't judge a food by its box - just because it's vegetarian doesn't mean it's healthy.

What's the Deal With Seitan?

FitSugar — Fri, 14 Dec 2007 11:00:00 PST

There are so many meat alternatives out there, which is wonderful for vegetarians. There are tofu turkey, tempeh bacon, and seitan chicken nuggets. Tofu and tempeh are both made from soybeans, but seitan is actually made out of wheat gluten. It's sometimes referred to as the vegetarian wheat meat.

When cooked, seitan has more of a chewy texture than tofu or tempeh, making it a popular meat substitute. Many vegetarian restaurants use it to make mock steak strips, mock chicken in stir-frys, and I've even had mock eel made out of seitan.

Since people eat meat alternatives as a source of protein, I was curious to see how seitan compared to tofu and ground beef? To find out

	3 oz. Nasoya Chinese Spice Seasoned Firm Tofu	3 oz. LightLife Teriyaki Seitan	3 oz. 85 percent Fat-Free Ground Beef
Calories	90	110	181
Total Fat	5g	0g	12.6g
Saturated Fat	1g	0g	4.9g
Cholesterol	0mg	0mg	57mg
Sodium	220mg	380mg	55mg
Carbs	3g	6g	0g
Fiber	1g	1g	0g
Sugar	less than 1g	4g	0g
Protein	8g	19g	15.6g

Check out the difference in protein! I'm totally amazed that seitan has 19g and is only 110 calories. It even has more protein than ground beef. Very impressive. If you're looking for new ways to get your daily protein, give seitan a try. Since wheat gluten doesn't have a very strong flavor, you can flavor it any way you want. It'll give your dishes the chewy consistency you get from meat, but without all the cholesterol and saturated fat.

Mock Meat

FitSugar — Thu, 22 Mar 2007 14:30:00 PDT

Beef is loved by many a person, maybe a little too much perhaps. Diets high in red meat have been linked to heart disease due to its high fat content.

A recent study found a link between eating high amounts of red meat and developing colon cancer. It can also increase the risk of heart disease in diabetics.

Anyway you slice it, eating a ton of beef just doesn't do a body good. Instead of simply switching to the other "white meat," why not try a meat alternative instead? Take a walk on the healthy side of life and check out some mock meats. Now don't get me wrong - they don't taste exactly like real beef, but they can be pretty tasty just the same.

Tofu, made from soaked and ground up soybeans, can be cubed and baked or stir-fried. It is also used to make Tofurky and Tofu Pups.

Tempeh is made with whole, fermented soybeans. It's great to marinate and bake. Fakin Bacon is made out of tempeh. Some people find it easier to digest than tofu.

The chewy consistency of Seitan (the vegetarian wheat meat), made from wheat gluten, is great in mock chicken nuggets, or mock steak strips for fajitas. You can make it yourself, or buy the pre-made ones at the store.

TVP (textured vegetable protein) can be used to make veggie burgers, or added to chili or other soups to replicate a meaty texture.

These meat alternatives taste fairly bland, making them perfect for marinades. Plus they're great alternative sources of protein.

Fits Tips: Many Asian restaurants offer dishes with these mock meats. If you're nervous about making them yourself, order them the next time you go out to eat. Their delicious taste and texture is not only satisfying but healthier for you than red meat.

3 Gluten-Free Make-Ahead Snacks to Satisfy Salty Cravings

Jenny Sugar — Thu, 17 May 2012 09:35:31 PDT

When you're craving something salty, crackers and pretzels are a popular choice, but they're not an option if you're avoiding gluten. You could buy pricey gluten-free alternatives, but they're not exactly the healthiest snacks. Here are three salty snacks you can prep ahead of time that are free of wheat, barley, oats, and rye.

Gluten-Free Quinoa Pizza Bites

Made with cooked quinoa, gooey mozzarella cheese, cherry tomatoes, and fresh basil, you won't be able to resist dipping and noshing on these chewy quinoa pizza bites. One piece contains 48 calories, .7 grams of fiber, and 2.8 grams of protein. They're so zesty and filling that after three, your salty cravings are sure to be satisfied. Prepare a batch and keep them in the fridge so they're ready when your salty cravings strike.

Keep reading to find out how to make the savory zucchini and sweet potato squares above, and for one more gluten-free salty snack idea.

A Makeover For Your Grocery List

LilSugar — Wed, 18 Apr 2012 03:17:02 PDT

If your child has been diagnosed with a food allergy, you know both cooking at home and dining out can quickly become a challenge. Since healthy eating begins at home, and eating at home begins at the grocery store, we turned to Amie Valpone of The Healthy Apple for some advice on how to stock your pantry for success, whether you're dealing with food allergies or just want to take a cleaner approach to your family's diet. See how Amie, a nutritionist who specializes in clean eating, fills up her own grocery cart, and how you can transform your own to accommodate your family's dietary needs.

"Cleaning" Up Your Grocery List

Essential Condiments

Extra-virgin olive oil
Flaxseed oil
Grape seed oil
Champagne vinegar
Apple cider vinegar
Balsamic vinegar
Organic Dijon mustard
Organic coarse, seeded mustard
San-J wheat-free tamari soy sauce
Amy's Organic salsa
Sun-dried tomatoes
Hummus (try Tribe, Wild Garden, Sabra, or Cedar's)
Hot sauce (try Cholula or Sriracha)
Miso (white, barley, and red)
Organic lemon juice

Continue reading for what to buy in the gluten-free, dairy-free, and freezer departments.

Gluten-Free Doesn't Mean Better For You - or Does It?

Leta Shy — Tue, 10 Apr 2012 11:21:22 PDT

A recent opinion paper in a leading medical journal says that going on a gluten-free diet for nonmedical reasons is a waste of money, since many people invest in expensive gluten-free foods that end up containing more carbs, sugar, and calories than their gluten-filled counterparts. But the news hasn't stopped celebs from continuing to tout the restrictive diet as the reason for their weight loss. Miley Cyrus is the latest to say that her new skinnier figure is due to going gluten-free. While she says she had to eliminate gluten because of an allergy, she took to her Twitter to say that everyone should give it a try. "Everyone should try no gluten for a week! The change in your skin, phyisical [sic] and mental health is amazing! U won't go back," she tweeted.

A growing number of people have tried out a diet free of the protein found in commonly eaten grains like wheat, barley, and rye. Spurred by even more endorsements from celebs like Gwyneth Paltrow and Oprah, many people believe that adopting a gluten-free diet can help them have more energy, lose weight, have clearer skin, and feel healthier overall. Gluten-free products have cropped up on supermarket shelves around the country, exponentially more than the prevalence of gluten sensitivities (which spells good news for those who used to search high and low for suitable foods!). But is it for everyone?

A recent Time survey found that the restricted diet's popularity is due to the fact that most people are gluten-free for the wrong reasons. While only about eight to 12 percent of people buy gluten-free goods because they have a gluten intolerance - including the one in 133 who have celiac disease - a recent poll found that almost 50 percent of people asked thought that "gluten-free" meant healthier, and 30 percent bought gluten-free foods in order to manage their weight. And while it's true that giving up things like pizza, pasta, and bread does mean low-carb, buying products labeled gluten-free doesn't necessarily mean you'll be sticking to your Dukan diet - the carbs in, say, gluten-free cookies and bagels are still there.

But a gluten-free diet may still be beneficial no matter what your allergies - read on to see why.

Are Gluten-Free Foods Healthier?

FitSugar — Fri, 07 May 2010 04:30:48 PDT

A good friend of mine has celiac disease, which means she can't eat any foods that contain these "evil" ingredients: wheat, rye, barley, and possibly oats. If she does, she pays the price with painful stomach cramps, bloating, gas, and diarrhea, but the scary thing is that it can even be fatal. She's not alone; it's estimated that one in 133 people in America suffers from this disease.

Due to its prevalence, I'm sure you've noticed the shelves of gluten-free food options available out there from cereals, to baking mixes, to pizza dough, to pastas. I had my friend over for dinner the other night, and a mutual friend wondered if she'd be better off ditching gluten foods from her diet too, even though she has no problem digesting it. To find out if going gluten-free is healthier,

Wheat, rye, barley, and oats are nutritious ingredients, so there's no reason a person who doesn't have celiac disease should give up foods made with them. I will say that often these ingredients are overprocessed and used in unhealthy foods. So while it wouldn't make sense to give up whole grain bread or whole wheat pasta, a person would be healthier if they passed up crackers and bagels made with enriched white flour. So you see, it's not the gluten that determines the nutritional value, it's how the foods are made. Also to be noted, I've seen plenty of gluten-free "junk food" such as brownies, cakes, and cookies that contain just as much sugar and fat (maybe even more to replace the gluten) as their gluten-filled counterparts. A person can eat a completely gluten-free diet that's high in saturated fat, cholesterol, sodium, and sugar, and end up being very unhealthy.

If a person goes gluten-free, and instead focuses on eating more fruits, veggies, lean proteins, and gluten-free whole grains such as quinoa and millet, then, yes, that diet is healthy. But it has nothing to do with the fact that it's gluten-free - it's just nutrient-rich. Ditching gluten from your diet is not a surefire path to health. It's best to choose foods that are the least processed and as close to nature as possible, regardless of whether they contain gluten or not.

A Reader Recipe: Vegan Chocolate-Chip Banana Bread

Fit Community — Wed, 14 Mar 2012 01:29:30 PDT

FitSugar reader Whipped recently shared this recipe for vegan chocolate-chip banana bread, which she got from the BabyCakes Bakery cookbook, in our Healthy Recipe group.

So I have been craving some banana bread lately. I want a moist, tender, chocolately chip banana bread . . . and I'd like it healthy, too, please? No butter? No eggs? No dairy?

Yup. Perfect chocolate-chip banana bread. And it's also gluten-free, so no worries if you have wheat allergies.

Read on for the recipe.

Fuel Up: Highest Sources of Vegan Protein

Anna Monette Roberts — Fri, 17 Feb 2012 14:25:11 PST

Whether you're dabbling with veganism or just looking for some plant-based proteins to add to your diet, roaming the supermarket aisles for the right protein source can feel overwhelming when you have no idea which products to buy. We've defined four plant-based proteins you should know about, how much protein they contain, and what product brands we seal with a stamp of approval.

Pseudograins

What it is: Pseudograins are actually seeds, even though they cook and have a fluffy, nutty texture like a grain. They are gluten-free and full of protein. Common examples include millet, quinoa, and amaranth.
Nutritional info: One cup of cooked pseudograins has 10 grams of protein on average.
Try this: Try Eden Foods Organic Millet. Rinse the raw millet thoroughly, then dry roast in a saucepan. When toasted and fragrant, pour boiling water over the millet and cook for 30 minutes. This process helps open the millet seeds up, so they have a fluffier texture and richer flavor.

Click here to read more.